Khati et al. 2024
Inrae-AgroParisTech International Centre of Molecular and Physical Gastronomy/Centre International de gastronomie moléculaire et physique AgroParisTech-Inrae
International activities of the International Centre of Molecular Gastronomy
International Journal of Molecular and Physical Gastronomy
2 Scientific Part
Research Notes
Khati et al. 2024

Modeling the structure-texture-stability relationship in apricot juices treated by High Pressure Homogenization

This study investigates how a mechanical treatment can texturize and physically stabilize juices without additives. Apricot juices with varying amount of pulp were formulated and treated by high pressure homogenization (HPH) at different pressures (0.1, 35 and 70 MPa). Physicochemical, structural, rheological properties and physical stability of the juices were assessed. HPH treatment resulted in a significant reduction in particle size and shape alterations, leading to increased viscosity (from 2 to 8-fold) and enhanced physical stability (sedimentation halted or slowed down for up to 7 days). These physical modifications were attributed to the formation of a weak interconnected particle network in treated juices that resisted sedimentation over time. These findings suggest that mechanical treatment alone can functionalize juices and that it may be applicable using domestic processes such as grinding, blending, or soup mixing.

Modeling the structure-texture-stability relationship in apricot juices treated by High Pressure Homogenization

par Khati P, Huc-Mathis D, Leverrier C
1. Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300, Massy, France
*Correspondence:
AgroParisTech, 22 place de l’agronomie, 91120, Palaiseau
cassandre.leverrier@agroparistech.fr

Abstract
This study investigates how a mechanical treatment can texturize and physically stabilize juices without additives. Apricot juices with varying amount of pulp were formulated and treated by high pressure homogenization (HPH) at different pressures (0.1, 35 and 70 MPa). Physicochemical, structural, rheological properties and physical stability of the juices were assessed. HPH treatment resulted in a significant reduction in particle size and shape alterations, leading to increased viscosity (from 2 to 8-fold) and enhanced physical stability (sedimentation halted or slowed down for up to 7 days). These physical modifications were attributed to the formation of a weak interconnected particle network in treated juices that resisted sedimentation over time. These findings suggest that mechanical treatment alone can functionalize juices and that it may be applicable using domestic processes such as grinding, blending, or soup mixing.


Keywords
plant cells, diluted suspensions, weak gel, particle network, rheology, sedimentation

Edited by:

Imran Ahmad, Food, Agriculture and Biotechnology Innovation Lab (FABIL), Chaplin School of Hospitality, Florida International University, Miami, FL

 

Reviewers:

1. Anonymous

2. Anonymous

 

Received:

2 October 2023

Accepted :

30 September 2024

Published:

30 November 2024.

 

Section:

This article was published in the “Research Notes” section of the International Journal of Molecular and Physical Gastronomy

 

Citation
Khati P, Huc-Mathis D, Leverrier C. 2024. Modeling the structure-texture-stability relationship in apricot juices treated by High Pressure Homogenization, International Journal of Molecular and Physical Gastronomy, 10(1), 12, 1-20, doi: 10.17180/ijmpg-2024-art12.

Date de modification : 02 décembre 2024 | Date de création : 02 décembre 2024 | Rédaction : Herve This vo Kientza